Chili Rubbed Steak with Pan Salsa

shared by Patty H.
(Warning...do not feed this to the kids unless you can afford to get them hooked on the taste of this steak. This is a grown-up quick steak recipe for those times when you are hungry for a steak but don't want to fire up the grill. Enjoy!)
Ingredients:
8 ounces of 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro

Preparation:
1.Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.
2.Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. (for juicer steaks be sure you only turn your steaks once and be sure to use tongs; do not pierce with a fork)
3.Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
4.Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes.
5.Remove from heat, stir in cilantro and any accumulated juices from the steaks.
6.Serve the steaks topped with the salsa.

Serves 2 (and makes a beautiful presentation on the plate as well)